Name: Spicy Drunken Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian Fusion
Ingredients: 1 1/2 pounds large shrimp, peeled and deveined; 2 tablespoons vegetable oil; 4 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 red chilies, thinly sliced (or 1 teaspoon red pepper flakes); 1/2 cup dry white wine or Chinese Shaoxing wine; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 teaspoon sesame oil; 2 green onions, sliced; 1/4 cup fresh cilantro, chopped; Lime wedges for serving

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If you’re looking to wow your taste buds and your dinner guests in under half an hour, Spicy Drunken Shrimp is the ultimate showstopper. This bold, lively dish features plump shrimp tossed in a bubbling sauce of garlic, ginger, chilies, and a splash of wine that delivers layers of heat, umami, and just a hint of sweetness. Whether you’re whipping it up for a weeknight treat or serving it as an appetizer at your next gathering, Spicy Drunken Shrimp promises a flavor-packed adventure that’s as festive as it is fast to make.

Spicy Drunken Shrimp Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Spicy Drunken Shrimp lies in its straightforward ingredient list—each one packs a punch and plays a starring role in building the dish’s aroma, taste, and irresistible appeal. Don’t skip or swap out too much; every element brings something special to the party!

Shrimp (1 1/2 pounds, large, peeled and deveined): The star of the show! Fresh, plump shrimp soak up all the flavors and stay juicy when cooked quickly.
Vegetable oil (2 tablespoons): Neutral oil helps everything sizzle without overpowering other flavors.
Garlic (4 cloves, minced): A must for that deep, savory aroma that hits your senses right away.
Fresh ginger (1 tablespoon, grated): Adds a zesty brightness that cuts through the spice and richness.
Red chilies (2, thinly sliced or 1 teaspoon red pepper flakes): Bring the heat! Tailor the amount to your spice level, or add more for a fiery kick.
Dry white wine or Shaoxing wine (1/2 cup): The “drunken” element that adds depth and a subtle sweetness to the sauce.
Soy sauce (2 tablespoons): Delivers savory, salty backbone and rounds out the flavors.
Oyster sauce (1 tablespoon): Adds a luxurious, slightly sweet umami note that’s classic in Asian stir-fries.
Fish sauce (1 tablespoon): Just a splash for deep, savory complexity and a touch of funk.
Brown sugar (1 tablespoon): Balances the spice and salt with a gentle sweetness.
Sesame oil (1 teaspoon): Finishes the dish with a nutty aroma and silky texture.
Green onions (2, sliced): Offer crunch, color, and a punch of freshness.
Fresh cilantro (1/4 cup, chopped): Lifts the entire dish with herbal brightness and a burst of green.
Lime wedges (for serving): A squeeze of lime at the end wakes up all the flavors—don’t skip it!

How to Make Spicy Drunken Shrimp

Step 1: Sauté the Aromatics

Start by heating vegetable oil in a roomy skillet or wok over medium-high heat. Once hot, toss in the minced garlic, grated ginger, and those vibrant sliced chilies. Stir them around for just 1 to 2 minutes—you’ll know it’s ready when the kitchen smells absolutely mouthwatering. This step lays the foundation for your Spicy Drunken Shrimp, infusing the oil with flavor and getting everyone’s appetite going.

Step 2: Cook the Shrimp

Next, add your shrimp straight into the sizzling aromatics. Spread them out so they cook evenly, and let them sear for about 2 minutes on each side. You’ll see them turn from translucent to a lovely, opaque pink. The key here is not to overcook—shrimp are at their best when just barely done, juicy, and tender.

Step 3: Create the Sauce

With the shrimp nearly there, pour in your chosen wine, soy sauce, oyster sauce, fish sauce, and a spoonful of brown sugar. Stir everything together, making sure the shrimp are coated in the growing pool of fragrant sauce. Let it all simmer together for 3 to 4 minutes, which allows the flavors to meld and the sauce to thicken just enough to cling to every bite.

Step 4: Finish with Sesame Oil

Once your sauce has reduced slightly and the shrimp are cooked through, turn off the heat and drizzle in the sesame oil. This finishing touch adds a nutty aroma that makes Spicy Drunken Shrimp absolutely irresistible. Give everything one last gentle toss to combine.

Step 5: Garnish and Serve

Transfer the shrimp and sauce to a platter, making sure to scoop up every last drop of flavor. Shower the top with sliced green onions and chopped fresh cilantro for a burst of color and freshness. Serve immediately with lime wedges on the side—just a quick squeeze over the top brings all the flavors to life!

How to Serve Spicy Drunken Shrimp

Garnishes

A generous sprinkle of sliced green onions and fresh cilantro is a must for Spicy Drunken Shrimp. They not only add eye-catching color but also a bright, herbal note that balances the spicy, savory sauce. If you’re feeling extra fancy, a few thin slices of fresh red chili or an extra squeeze of lime will make each bite pop even more.

Side Dishes

This dish absolutely sings when served over a bowl of fluffy steamed jasmine rice, which soaks up all the saucy goodness. Crusty bread is another fantastic option for swiping up every drop—think of it as an Asian-fusion take on shrimp scampi. If you’re in the mood for something lighter, try a crisp cucumber salad or stir-fried greens alongside your Spicy Drunken Shrimp for a refreshing contrast.

Creative Ways to Present

For a playful dinner party appetizer, serve Spicy Drunken Shrimp in small bowls or Asian soup spoons for easy, elegant bites. You can also skewer the shrimp and drizzle with sauce for a BBQ-style platter, or pile everything onto a big serving dish for a family-style feast that encourages everyone to dig in. However you present it, this dish is guaranteed to turn heads and spark conversation!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let your Spicy Drunken Shrimp cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 2 days. The flavors will deepen overnight, making for an even more savory next-day treat!

Freezing

While shrimp are best enjoyed fresh, you can freeze leftovers if needed. Place cooled shrimp and sauce in a freezer-safe container and freeze for up to one month. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.

Reheating

To reheat, gently warm the shrimp and sauce in a skillet over low heat, just until heated through. Avoid microwaving, as shrimp can quickly turn rubbery. If the sauce seems thick, add a splash of water or broth to loosen it up.

FAQs

Can I use frozen shrimp for Spicy Drunken Shrimp?

Yes, frozen shrimp work perfectly! Just thaw them thoroughly and pat dry before cooking to avoid excess water in your skillet. This ensures your sauce stays concentrated and flavorful.

What type Main Course, Appetizer

A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal, but Chinese Shaoxing wine adds a lovely depth and authenticity. Use what you enjoy drinking, as the flavor will come through in the sauce.

How spicy is Spicy Drunken Shrimp?

The heat level is totally adjustable! Use fewer chilies for a milder kick, or add more (or a splash of chili oil) if you love things extra spicy. The balance of sauce ingredients helps temper the heat, so you get bold flavor without overwhelming fire.

Can I substitute the shrimp with another protein?

Absolutely! This recipe works beautifully with prawns, scallops, or even chunks of firm white fish. Just adjust the cooking time as needed so your protein stays tender and juicy.

Is Spicy Drunken Shrimp gluten-free?

If you use gluten-free soy sauce and oyster sauce, it’s easy to make this dish gluten-free. Always double-check your labels to be sure, especially if you’re serving guests with dietary restrictions.

Final Thoughts

Spicy Drunken Shrimp is one of those dishes that never fails to impress, whether you’re cooking for yourself or sharing with friends. With its punchy flavors and quick cook time, it’s the perfect recipe to spice up your usual dinner routine. Give it a try—your taste buds (and your guests!) will thank you.

Spicy Drunken Shrimp Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Spicy Drunken Shrimp is a quick and flavorful Asian fusion dish featuring succulent shrimp cooked in a vibrant sauce of white wine, garlic, ginger, and chilies. Perfect as a main course or appetizer, this stir-fried recipe delivers a delightful balance of heat, tang, and umami with every bite, garnished with fresh cilantro and green onions.

Ingredients

Scale

Shrimp

1 1/2 pounds large shrimp, peeled and deveined

Sauce and Seasonings

2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 red chilies, thinly sliced (or 1 teaspoon red pepper flakes)
1/2 cup dry white wine or Chinese Shaoxing wine
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon sesame oil

Garnish

2 green onions, sliced
1/4 cup fresh cilantro, chopped
Lime wedges for serving

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Instructions

Prepare Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, grated ginger, and sliced red chilies, stirring and cooking for 1 to 2 minutes until the mixture becomes fragrant but not browned.
Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for about 2 minutes on each side, until the shrimp begins to turn pink and curl, but not fully cooked through yet.
Add Sauce Ingredients: Pour in the white wine, soy sauce, oyster sauce, fish sauce, and sprinkle the brown sugar over the shrimp. Stir well to combine all ingredients with the shrimp.
Simmer to Finish Cooking: Allow the mixture to simmer gently for 3 to 4 minutes. This will cook the shrimp completely and reduce the sauce slightly, intensifying the flavors.
Finish and Garnish: Drizzle the sesame oil over the shrimp and stir quickly. Remove the skillet from heat. Garnish with sliced green onions and chopped cilantro. Serve immediately with lime wedges, alongside steamed rice or crusty bread.